BASIC MARINARA SAUCE
Serve this simple tomato sauce over hot cooked spaghetti or linguine for a heartwarmingly easy family supper. Also a great lasagna or pizza sauce!

1 tablespoon Watkins Original Grapeseed Oil
1-1/2 teaspoons Watkins Garlic Liquid Spice
3/4 cup chopped onion
1 can (28 ounces) crushed tomatoes
1 tablespoon Watkins Basil Liquid Spice
1 teaspoon sugar
1 teaspoon Watkins Italian Seasoning
1/4 teaspoon freshly ground Watkins Sea Salt

Sauté onion in grapeseed oil and Garlic Liquid Spice until tender. Add remaining ingredients, cover and cook 15 minutes over medium heat. Serve over hot cooked pasta and sprinkle with Watkins Romano Pasta Topper.

FRESH VEGETABLE AND RICE SALAD

1-1/2 cups Watkins Jasmine Rice Blend
1 cup diced carrots
1 cup fresh or frozen tiny green peas
1/4 cup Watkins Original Grapeseed Oil
3 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon Watkins German Style Mustard
1/2 teaspoon Watkins Sea Salt
1 tablespoon Watkins Inferno Hot Pepper Sauce
1/2 cup each: diced (1/4 inch): celery, red onion, green bell pepper
1 can black-eyed peas, drained, rinsed (optional)
2 tablespoons Watkins Parsley
1/2 teaspoon Watkins Thyme
Watkins Black Pepper

Cook rice according to package directions. Cook peas and carrots. (Carrots may be cooked with rice, if desired). Set aside. Whisk oil, lemon juice, water, mustard, and hot pepper sauce in a large bowl until blended. Add the cooked rice, carrots, peas, celery, onion, bell pepper, optional black-eyed peas, parsley and thyme to the dressing. Add black pepper to taste. Toss to blend. Let stand 20 minutes before serving.

HONEY MUSTARD COLE SLAW

1/4 cup cider vinegar
1/4 cup Watkins Honey Mustard *
2 tablespoons brown sugar
1 tablespoon Watkins Cole Slaw Seasoning *
1 teaspoon Watkins Black Pepper *
1/2 cup reduced-calorie mayonnaise
1/2 cup low fat sour cream
3 cups shredded green cabbage
3 cups shredded red cabbage
1/2 cup chopped green onion
1 cup chopped Red Delicious Apple
1/2 cup dark raisins, optional

In large bowl, whisk together the vinegar, mustard, sugar, Cole Slaw Seasoning, pepper, mayonnaise and sour cream until smooth. Add remaining ingredients; toss to coat. Cover and refrigerate at least 3 hours. Makes 8 servings.

MIXED GREENS WITH RASPBERRY-MUSTARD DRESSING

Dressing:
1 cup fresh or frozen (thawed) raspberries
2 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons Watkins Honey Mustard
1-1/2 tablespoons honey
2 teaspoons Watkins Original Grapeeed Oil
1/2 teaspoon Watkins Thyme
1/2 teaspoon Watkins Black Pepper

Place all ingredients in food processor or blender; process until smooth. Chill until serving time. Makes about 3/4 cup (2 tablespoons per serving).

Serve over mixed greens -- leaf lettuces, radicchio, arugula etc. Top with your favorite croutons and/or cheeses such as feta of shredded Parmesan.

MIXED GREENS WITH ZESTY VINAIGRETTE
Serve this delicious dressing over purchased mixed greens for an easy and healthful meal starter.

Vinaigrette:
1/2 cup Watkins Garlic & Parsley Grapeseed Oil
1/4 cup red wine vinegar
1 teaspoon Watkins Lemon-Dill Liquid Spice
1/2 teaspoon sugar
1/2 teaspoon Watkins Lemon Pepper
1/2 teaspoon Watkins Dry Mustard
1/8 teaspoon Watkins Red Pepper Flakes
Freshly-ground Watkins Sea Salt, to taste

Combine all ingredients; whisk together and let stand 30 minutes to allow flavors to develop. Whisk together again and serve over mixed greens.

QUICK AND ZESTY CHEF'S SALAD
A delicious and cool full-meal salad for a hot day. To use as a side salad for the grilled steak, simply omit the ham or turkey.

8 cups mixed salad greens
2 cups cubed fully-cooked ham or turkey
1 medium cucumber, thinly sliced
1 medium tomato, seeded and cut into wedges
2 green onions, thinly sliced
1 cup Zesty Watkins Vinaigrette
1/2 cup shredded Swiss or Cheddar cheese

ZESTY WATKINS VINAIGRETTE:

2/3 cup Watkins Garlic & Parsley Grapeseed Oil
1/4 cup red wine vinegar
2 teaspoons Watkins Italian or Garlic & Spice Salad Dressing Blend
Freshly-ground Watkins Sea Salt and Black Pepper

Combine vinaigrette ingredients; mix well and let stand 30 minutes. Meanwhile toss all ingredients except dressing and cheese in large bowl. Toss with dressing; top with cheese. Make 8 servings.

ROOT BEER BAKED BEANS

1/2 pound bacon, diced
1 medium onion, diced
2 cans (28 ounces) baked beans
2 tablespoons Watkins Original Barbecue Sauce
1/4 cup ketchup
1/4 teaspoon Watkins Root Beer Extract
1/2 teaspoon Watkins Roasted Garlic Mustard
2 tablespoons brown sugar
Dash Watkins Calypso Sauce
Watkins Black Pepper to taste

Cook bacon and onion in skillet until bacon is brown and crisp. Pour off drippings. Combine barbecue sauce concentrate and ketchup. Add to skillet. Mix in remaining ingredients. Bake at 300 degrees for 1 hour. Makes 12 servings.

SUMMER VEGETABLE PASTA SALAD

1 pound rotini (corkscrew) pasta
1 tablespoon Watkins Italian Salad Dressing Blend
1/2 cup Watkins Original Grapeseed Oil
1/4 cup Watkins Garlic & Parsley Grapeseed Oil
3 tablespoons vinegar
2 teaspoons Watkins Italian Seasoning
1 teaspoon Watkins Sesame Seed
1 teaspoon Watkins Paprika
1/8 teaspoon Watkins Black Pepper
1/8 teaspoon Watkins Inferno Sauce
2 tomatoes, chopped
1 cucumber sliced
1 red onion, sliced
1 green bell pepper, sliced
3-4 tbsp. Watkins Romano Pasta Topper

Cook pasta according to package directions and rinse with cold water. Combine next 9 ingredients. Pour over cold pasta and toss. Stir in fresh vegetables and chill until ready to serve. Just before serving, sprinkle with Pasta Topper and toss. Serves 10-12

VANILLA SODA
Just right for these hot summer days!!

1 teaspoon Watkins Pure Vanilla Extract *
1-1/2 teaspoons sugar, or equivalent artificial sweetener
8 fluid ounces (1 cup) club soda
1 scoop vanilla ice cream

Place vanilla and sugar in bottom of each glass being prepared; stir to mix. Pour in club soda, stirring gently to blend. Carefully add a scoop of ice cream to each glass. Serve with a straw of long spoon.